CN103637326A - 一种全汁果醋饮料及其制作方法 - Google Patents
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 43
- 239000000052 vinegar Substances 0.000 title claims abstract description 43
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 35
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 16
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000002269 spontaneous effect Effects 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 6
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- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 231100000614 poison Toxicity 0.000 claims description 4
- 230000007096 poisonous effect Effects 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 4
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- 229910052710 silicon Inorganic materials 0.000 claims description 4
- 239000010703 silicon Substances 0.000 claims description 4
- 239000002689 soil Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000005538 encapsulation Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 description 11
- 230000000694 effects Effects 0.000 description 2
- 238000009923 sugaring Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 235000005985 organic acids Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种全汁果醋饮料及其制作方法,由果汁和果醋组成,其特征是苹果原汁:全汁液态自然发酵的苹果醋的质量比为98:1.5~2.5或梨子原汁:全汁液态自然发酵的梨子醋质量比为98:1.5~2.5配制而成,其制作工艺为:1、选用好的鲜苹果或梨子,去除杂质后清洗干净;2、鲜苹果或梨子榨汁和过滤;3、果汁滤液加热灭菌后进行酶解;4、酶解果汁液体进行过滤;5、果汁滤液与相应全汁液态自然发酵的苹果醋或梨子醋按质量比98:1.5~2.5进行充分混合;6、果醋饮料灭菌后灌装。本发明的产品保持了果品原有口感风味和营养成份,制作过程不加水、不加糖、不加添加剂,对人体不产生任何危害,是安全健康的饮品。
Description
技术领域
本发明涉及一种全汁果醋饮料及其制作方法,特别涉及一种苹果或梨子的全汁果醋饮料及其制作方法。
背景技术
果汁中保留有水果中维生素、矿物质、糖分和膳食纤维中的果胶等大部分营养成分,果汁是一种能改善人们身体健康的饮品,如苹果汁具有调理肠胃、促进肾机能、预防高血压的功效,梨子汁具有维持心脏、血管正常运作的功效。果醋中含有十种以上的有机酸、人体所需的多种氨基酸和微量元素,能促进新陈代谢、调节酸碱平衡和消除疲劳。近年来果醋饮料作为健康饮品开发的产品比较多,但基本是用浓缩果汁添加水、醋、糖、防腐剂等原料制作而成。不仅水果的营养成份损失比较多,添加其它物质后,破坏了原有果品的风味,甚至有的对人体造成不利的影响。
发明内容
本发明的目的是针对上述存在的问题,提供一种不加水、不加糖、不加添加剂,保持果品原有口感风味和营养成份的苹果或梨的全汁果醋饮料及其制作方法。
本发明是这样实现的:一种全汁果醋饮料,其特征是,果醋饮料由果汁和果醋制成,按质量比果汁:全汁液态自然发酵的果醋为98:1.5~2.5配制,其制作步骤为:
1、选料和清洗:选用成熟度在8成以上的无病无虫、无异味、无农残和无有害金属超标的鲜水果,去除杂质后清洗干净;步骤(1)的鲜水果为苹果或梨子。
2、榨汁和过滤:选好并清洗过的水果,送到鼠笼式破碎机破碎,再用带式压榨机进行榨汁,榨汁液送到振动过滤机中进行过滤;
3、灭菌和酶解:将步骤2的果汁滤液加热到75~85℃进行灭菌,灭菌后冷却至45~50℃后放入到酶解罐,每吨果汁中加入30~55克果胶酶,搅拌30~40分钟后,静置20~30分钟,将沉淀物从酶解罐的底部排除;
4、过滤:将步骤3中上部的果汁液体先通过硅澡土过滤,再进行中空过滤;
5、配料:将步骤4得到的果汁滤液与相应全汁液态自然发酵的果醋按质量比98:1.5~2.5进行充分混合;
6、杀菌和包装:将步骤5得到的果醋饮料在80~90℃下进行巴氏灭菌,冷却后进行灌装,灌装后的产品再进行喷淋灭菌,风干后进行缩标、包装、入库。
本发明的产品只由果汁和果醋组成,保持了果品原有口感风味和营养成份,制作过程不加水、不加糖、不加添加剂,对人体不产生任何危害,是安全健康的饮品。
具体实施方式
下面结合实施例对本发明作具体说明。
实施例1:全汁苹果醋饮料及其制作方法
全汁苹果醋饮料为苹果原汁:全汁液态自然发酵的苹果醋的质量比为98:1.5~2.5配制而成,其制作工艺为:
1、选料和清洗:选用成熟度在8成以上的无病无虫、无异味、无农残和无有害金属超标鲜苹果,去除杂质后清洗干净;
2、榨汁和过滤:选好并清洗过的苹果,送到鼠笼式破碎机破碎,再用带式压榨机进行榨汁,榨汁液送到振动过滤机中进行过滤;
3、灭菌和酶解:将步骤2的果汁滤液加热到75~85℃进行灭菌,灭菌后冷却至45~50℃后放入到酶解罐,每吨果汁中加入50克果胶酶,搅拌30~40分钟后,静置30分钟,将沉淀物从酶解罐的底部排除;
4、过滤:将步骤3中上部的果汁液体先通过硅澡土过滤,再进行中空过滤;
5、配料:将步骤4得到的果汁滤液与全汁液态自然发酵的苹果醋按质量比为98:1.5~2.5进行充分混合;
6、杀菌和包装:将步骤5得到的苹果醋饮料在80~90℃下进行巴氏灭菌,冷却后进行灌装,灌装后的产品再进行喷淋灭菌,风干后进行缩标、包装、入库。
实施例2:全汁梨子醋饮料及其制作方法
全汁梨子醋饮料为梨子原汁:全汁液态自然发酵的梨子醋按质量比为98:1.5~2.5配制而成,其制作工艺为:
1、选料和清洗:选用成熟度在8成以上的无病无虫、无异味、无农残和无有害金属超标鲜梨子,去除杂质后清洗干净;
2、榨汁和过滤:选好并清洗过的梨子,送到鼠笼式破碎机破碎,再用带式压榨机进行榨汁,榨汁液送到振动过滤机中进行过滤;
3、灭菌和酶解:将步骤2的果汁滤液加热到75~85℃进行灭菌,灭菌后冷却至45~50℃后放入到酶解罐,加入每吨果汁加入35克果胶酶,搅拌30~35分钟后,静置20分钟,将沉淀物从酶解罐的底部排除;
4、过滤:将步骤3中上部的果汁液体先通过硅澡土过滤,再进行中空过滤;
5、配料:将步骤4得到的果汁滤液与全汁液态自然发酵的梨子醋按质量比为98:1.5~2.5进行充分混合;
6、杀菌和包装:将步骤5得到的梨子醋饮料在80~90℃下进行巴氏灭菌,冷却后进行灌装,灌装后的产品再进行喷淋灭菌,风干后进行缩标、包装、入库。
Claims (2)
1.一种全汁果醋饮料,其特征是,果醋饮料由果汁和果醋制成,按质量比果汁:全汁液态自然发酵的果醋为98:1.5~2.5配制,其制作步骤为:
(1)选料和清洗:选用成熟度在8成以上的无病无虫、无异味、无农残和无有害金属超标的鲜水果,去除杂质后清洗干净;
(2)榨汁和过滤:选好并清洗过的水果,送到鼠笼式破碎机破碎,再用带式压榨机进行榨汁,榨汁液送到振动过滤机中进行过滤;
(3)灭菌和酶解:将步骤(2)的果汁滤液加热到75~85℃进行灭菌,灭菌后冷却至45~50℃后放入到酶解罐,每吨果汁中加入30~55克果胶酶,搅拌30~40分钟后,静置20~30分钟,将沉淀物从酶解罐的底部排除;
(4)过滤:将步骤(3)中上部的果汁液体先通过硅澡土过滤,再进行中空过滤;
(5)配料:将步骤(4)得到的果汁滤液与相应全汁液态自然发酵的果醋按质量比98:1.5~2.5进行充分混合;
(6)杀菌和包装:将步骤(5)得到的果醋饮料在80~90℃下进行巴氏灭菌,冷却后进行灌装,灌装后的产品再进行喷淋灭菌,风干后进行缩标、包装、入库。
2.如权利要求1所述的全汁果醋饮料,其特征是,步骤(1)的鲜水果为苹果或梨子。
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CN104013048A (zh) * | 2014-05-28 | 2014-09-03 | 河南科技大学 | 一种沙梨果醋饮料的制备方法 |
CN105567539A (zh) * | 2015-12-23 | 2016-05-11 | 贵州省精诚天然食品有限责任公司 | 保健苹果醋及其制备方法 |
CN105567539B (zh) * | 2015-12-23 | 2018-11-13 | 长顺县天然食品有限责任公司 | 保健苹果醋及其制备方法 |
CN106417773A (zh) * | 2016-08-29 | 2017-02-22 | 蔡凤文 | 一种柠檬果醋菌饮料的制备方法 |
CN106539021A (zh) * | 2016-09-30 | 2017-03-29 | 南陵县石斛产业协会 | 一种龙葵果果醋方糖果冻 |
CN109170409A (zh) * | 2018-11-05 | 2019-01-11 | 李红光 | 一种果蔬汁醋饮料 |
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